2. Combine soy sauce, 4 teaspoons of vinegar, sesame oil, sesame seeds, and honey, stirring until the honey is dissolved. Gently toss with tofu. Place tofu in a single layer in the baking dish; bake 25 minutes, tossing halfway through.

3. Cook the linguine according to package directions. In the last 2 minutes of cooking, add the sugar snap peas and red peppers.

4. While the pasta cooks, make the sauce: Combine peanut butter, remaining vinegar, hoisin sauce, and vegetable broth in a small saucepan over high heat. Whisk and bring to a boil; immediately reduce heat to medium and cook, stirring, until the color deepens and the sauce is thick, about 2 to 3 minutes. Remove from heat and toss with noodles and tofu.